Open-Faced Pulled Chicken Parmesan Sandwiches
Prep Time
7 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs

the perfect sandwich for lunch!

Course: Sandwich
Cuisine: American
Keyword: open faced sandwich, sandwich
Servings: 6 servings
Calories: 1027 kcal
Author: Kellie
  • 2 bone-in chicken breasts skinned
  • 4 bone-in chicken thighs skinned
  • 1 24 ounce jar of marinara or other pasta sauce
  • 1 loaf italian bread
  • 2 tablespoons olive oil
  • 1 garlic clove cut in half
  • 6 slices provolone cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh basil
  1. Place chicken in the bottom of a slow cooker and pour the sauce over top. Cook the chicken on high for 4 hours or low for 6 hours. When the chicken is cooked through, transfer to a plate and remove the bones. Shred the chicken using two forks and return to the slow cooker.
  2. Slice the bread into 1 inch slices and brush both sides with olive oil. Turn the broiler on high. Place the bread slices on a baking sheet and toast under the broiler until crispy and golden. Turn the bread slices over and toast the other side. Remove from the oven and rub both sides of the toast with the garlic half. Return the toast to the baking sheet and top each slice with approximately 1/2 a cup of pulled chicken. Top each sandwich with one slice of provolone cheese and return the baking sheet to the oven.
  3. Broil the sandwiches until the cheese is golden and bubbling, approximately 2-3 minutes. Transfer the sandwiches to a serving platter or plate and sprinkle with parmesan cheese and basil. Serve immediately.
Nutrition Facts
Open-Faced Pulled Chicken Parmesan Sandwiches
Amount Per Serving (1 g)
Calories 1027 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 30g188%
Cholesterol 155mg52%
Sodium 1390mg60%
Potassium 964mg28%
Carbohydrates 56g19%
Fiber 5g21%
Sugar 34g38%
Protein 46g92%
Vitamin A 970IU19%
Vitamin C 8.6mg10%
Calcium 289mg29%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.